Almond-Cranberry Biscotti

Almond-Cranberry Biscotti created by Rita1652

In stead of using cranberries use dried cherries for Almond-Cherry Biscotti's. This biscotti recipe is posted by request, I have not made this one yet. recipe comes from Plumercrest Bed and Breakfast.(I would watch the bake time it seems long)

Ready In:
1hr 25mins
Yields:
Units:

ingredients

directions

  • Pour flour into large mixing bowl.
  • Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
  • work the flour into the ingredients in the well until smooth.
  • Knead in almonds and cranberries throughly for about 5 minutes.
  • Grease and flour 2 baking sheets that are at least 15 inches long.
  • Divide dough in half.
  • Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
  • Beat remaining egg white and brush over tops of logs.
  • Heat oven to 350°F.
  • Bake 50 minutes.
  • Remove from oven.
  • Reduce temperature to 325°F.
  • Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
  • Return to oven for another 15 minutes.
  • Cool on racks.
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RECIPE MADE WITH LOVE BY

@Barb G.
Contributor
@Barb G.
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"In stead of using cranberries use dried cherries for Almond-Cherry Biscotti's. This biscotti recipe is posted by request, I have not made this one yet. recipe comes from Plumercrest Bed and Breakfast.(I would watch the bake time it seems long)"
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  1. Nodnyl
    Like others, I found that the batter was too dry. In fact, I could not make it stick together at all, and today is a very damp day. I looked up other biscotti recipes and they all contained butter, so I added 1/2 cup of butter, and zap! Wonderful! Everything worked as described and the family loves it!
    Reply
  2. JoJo Girl
    The dough DEFINITELY was dry. I also think the baking time was too long...for my oven, at least. The recipe, overall was o.k...I think I will stick to my old one, though.
    Reply
  3. krisluvs2cook
    this was good! except it was VERY VERY DRY so I added another egg .. they came out tastey just kinda flat though
    Reply
  4. jimnyo
    great recipe! i took a cue from a very similar recipe at marthastewart.com and increased the vanilla to 1.5 tsp. and added 1 t. lemon zest. also, i don't know if my eggs were too small, but the dough seemed too dry, so i added another egg to make the dough stick together. i think i should've added a little more time in the oven b/c it was a little doughy in the middle, but they still turned out great and hardened up nicely after cooling.
    Reply
  5. hartcarmen
    Thanks Barb Gertz!. I have made it many times, I have tryed many versions of it with whole weath. It is delicious and healthy, no oil, not butter, no margarine, not shortening, no lard....I love it.
    Reply
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